Finally, I real BBQ experience! We got a 1.2 kg (2.465 lbs) Top Sir Loin of Beef, and decided to give the rotisserie a… well… a spin. Sorry.

So, first I had to figure out how to cook this thing. Then I needed to learn how to cook it - with beer!

Its important to adjust the recipe for your tastes, unfortunately. A slightly larger roast, or different shape, can alter the cook time. Also, roasts can go upwards of 2.25 kilos (5 lbs) - which is obviously going to take a longer to cook. So unfortunately the meat thermometer may be necessary for this one. You don’t want to risk ruining a beautiful chunk of beef. And don’t worry, at a 2hr+ cook, there is plenty of beer to be had. Recall my pace is between 15 and 20 minutes a beer.

You’ll need a foil roast pan as well.

Prep

1. Setup the rotisserie motor and power cord, remove the grills, and put in the foil pan (just on top of the heat waves or briquettes).
2. Get your beer.
3. Put the roast on the sword. Try to get it down the center of the roast.
4. Test the balance.
5. Realise you should have put the counter-balance on the sword before the meat. Decide it doesn’t matter that much. (Or jimmy-rig the counter balance on there somewhere).

The Rub

Light sprinkle for this roast was 5ml / 1tsp, sprinkle about 10ml / 2tsp. Heavy sprinkle left a noticeable application, but we didn’t over do it on the spicing. Never was there a thick coating of spice.

1. We balanced the roast over the sink (removed any leftover dishes) where it was easy to manage.
2. Light sprinkle of sugar (very sparse)
3. Sprinkle of garlic powder.
4. Light sprinkle of majoramareram (marjoram)
5. Sprinkle of rosemary (need to rub that in a bit if using leaves)
6. Sprinkle of basil - a little more than the rosemary. (Ground and rubbed in as well).
7. Heavy sprinkle of mustard powder
8. A little pepper for luck.

You should be almost done your first beer by now.

The Cook

1. You should be done that first beer, so open a new one. For this cook, consider this beer one. Even though you already had one. Consider that previous one a bonus.
2. Put some water in the pan, so it covers about 1/4” of the pan.
3. Christen the pan with a splash of beer - but not too much! Don’t waste it. Beer is for people.
4. Put the rotisserie on the BBQ, and turn on the motor; make sure its gonna spin alright.
5. If you are satisfied, fire up the BBQ! Drive it up to medium heat.
6. Enjoy your beer until the temperature gets to about 350° or so, then manage your burners to hold the temperature around there.
7. Sit back and relax.
8. At around 2/3 of your beer, make sure the spit is still rolling and the BBQ is not too hot. Make any adjustments if necessary.
9. At the top of your next label, again, check that everything is going smoothly. Check the liquid level in the pan, the temperature of the BBQ, and the spit is still turning smoothly.
10. Keep checking idly every 1/3 or 1/2 beer or so; try not to lift the lid, but make sure everything is running smoothly.
11. At the top of your 3rd label, think about getting the thermometer. Again, better safe then sorry with this much deliciousness on the line. Or on the sword.
12. Beer 4 is the end-game. When you pop beer 4, the roast is probably cooked rare. When you are finished beer 4 (at a leisurely pace) your roast is probably well done.

Look at your roast, consider how it looks, consider your preference, and use the meat thermometer to get a sense of where you are. It took me 3 1/2 beers (well, I finished beer 4 when the meat came off the grill). It was medium, juicy, and delicious!

Total Beers: 4 + 1 bonus. (About 2 hrs).

And this was one of the best roasts I have ever had. Good luck!!